These miniature cheesecakes are a great dessert or snack and have such a fresh flavour. Serve them to dinner guests as they can easily be made ahead of time.
Prep time: 20 minutes
Cooling time: 3 hours
Ingredients
Crust
- 1 cup or 175 grams of dates (pitted)
- 1 cup or 150 grams of walnuts
- Pinch of sea salt
Filling
- 1 cup or 150 grams of cashews (soaked in hot boiled water for 15 minutes)
- ½ cup or 140 grams of canned coconut cream or yoghurt
- ¼ cup or 50 grams of melted coconut oil
- 3 tbsp of maple syrup or to taste
- Juice of 1 lemon
- 2 tsp of vanilla extract
- A hand full of fresh or frozen berries to top
Instructions
To make the crust, pulse the dates, sea salt and walnuts together in a food processor until you reach a crumbly doughy consistency that sticks together
Press it down in a small brownie pan with parchment paper or in non-sticking muffin tins
Blend all ingredients for the filling (besides the berries) in a high-speed blender until smooth
Pour it on top of the crust and top it with the berries
Place in the freezer for 3 hours or until hard
Cut it into pieces while still frozen
Take out of the freezer and place in the fridge 15 to 30 minutes before serving
How to store? Store in a bag in the freezer for up to 2 months.
